This recipe is made using my Homemade Chinese Stir Fry Sauce but I've also provided directions in Note 1 for how to make just enough sauce for this recipe. Use whatever veggies, meat and noodles you want!
2tbspchilli paste, hot sauce, sriracha (to taste) OR finely chopped chilli
3scallions/shallots, cut into 3cm lengths
7oz / 200g snow peas, trimmed
15oz / 450g fresh hokkien noodles
To Garnish (optional)
Sliced red chilli, sliced scallions/shallots and toasted sesame seeds
Instructions
Mix beef and 2 tbsp Stir-fry Sauce in a glass or ceramic bowl. Set aside for 20 minutes to marinate.
Heat 1 1/2 tbsp oil in a large wok over high heat. Cook beef for 1 1/2 minutes or until just cooked through. Transfer to a bowl.
Heat 1 1/2 tbsp oil. Add garlic and onion, cook for 30 seconds. Add capsicum and cook for 1 minute. Transfer to the bowl with the beef.
Add 1/3 cup Homemade Chinese Stir-fry Sauce, water and chili paste. Cook for 30 seconds or until sauce starts to thicken. Add green onion and snow peas, cook for 30 seconds.
Return beef and capsicum mixture to the wok, add noodles and stir fry for 1 minute 30 seconds, tossing to coat everything in the sauce.
Serve immediately, garnished with chili, sliced scallions/shallots and sesame seeds if desired.
Notes
1. This recipe is made using Charlie, my Homemade Chinese Stir Fry Sauce. You can make enough sauce just for this recipe using the following recipe, but it is much easier just to make up one batch of Charlie!4 tsp cornstarch / corn flour 3 tbsp soy sauce (all purpose, I use Kikkoman) 1 tbsp + 1 tsp oyster sauce 3 tbsp Chinese cooking wine or dry sherry 1 1/2 tsp white sugar ½ tsp sesame oil (optional) Dash of black pepper